1987 Volume 34 Issue 12 Pages 834-839
The effect of modified atmosphere (MA) packaging storage on preservation of Shiitake Mushroom (Lentinus edodes (Bark) Sing.) was evaluated from the aspect of some chemical characteristics. Shii-take were packed hermetically in a polyethylene film pouches in 100μm thickness and were stored at 1°C for 3 weeks. Thereafter, the shii-take were exposured to air in the nonhermetical polyethylene film pouches to keep at 10°C for 1 week. On the other hand, for control, some shii-take samples were stored at 10°C in polyetylene film pouches nonhermetically without pre-storage of MA. (1) The concentration of O2 and CO2 during the MA were 1-2% and 10-14%, respectively. The accumulation of 1.2ppm of ethanol was observed after 3 weeks of MA storage. (2) The decrease of arabitol was well prevented by MA packaging. However, arabitol markedly decreased when shii-take was exposured to air after MA storage. (3) The amount of total free amino acids increased in the control sample, while that in the MA sample was relatively constant.Among thefree amino acids, glutamine was remarkably produced as the deterioration of shiitake progressed in the non-hermetical storage. While no significant changes were observed in glutamine content during the MA storage. The rate of glutamine production in the MA sample which was transfered to non-hermetical storage was as rapid as that of control sample. (4) The changes in malic acid content were rather similar to those of glutamine. (5) As the conclusion, MA packaging storage effectively keeps freshness of shii-take during the hermetical storage. And on exposure to air, the quality of shii-take changes like as non-treated one except arabitol content.
